Eggplant Rollatini

At first we didn't want to try this one since it has eggplant but we did anyway and loved it. to be honest you can not taste the eggplant and if you love cheese you will love this. follow the directions very carefully.

Rollatini Mix
1 tablespoon chopped garlic
2 tablespoons olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup romano cheese
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
salt and pepper, to taste

1. cook garlic in olive oil until tender.
     set aside and cool to room temperature
2. mix all ingredients together and REFRIGERATE in an airtight container overnight.

rollatini
1/2 cup olive oil, approximately
12 slices of eggplant, 1/4 inch thick, sliced lengthwise
salt and pepper, to taste
rollatini mix
2 cups favorite tomato sauce
1 cup shredded mozzarella cheese

1. heat 2 tablespoons of oil in skillet over medium heat until hot but not smoking.
2. add eggplant to cover the bottom. sprinkle lightly with more oil, and saute until golden brown on both sides. continue to saute the eggplant slices, adding oil as needed. remove and place on paper towels to drain. let eggplant cool.
3. place eggplant on clean surface, overlapping two of the longer sides slightly with wide end next to thin end. season with salt and pepper.
4. mound the rollatini mix at the widest end of each piece, roll into cylinder, and secure with a toothpick.
5. place seam side down on lightly oiled baking dish large enough to hold the eggplant in a single layer. cover with aluminum foil and bake at 350 F, about 30 minutes, until heated through.
6. warm tomato sauce
7. remove toothpicks, and place sauce on top of eggplant.
8. cover with mozzarella cheese and place back in the oven until the cheese melts.